Today, I'm sharing two lightened up seafood recipes with you that I modified from the Cookie Rookie. I had both of these recipes pinned for a long time and finally got around to making them recently and I am so excited to share how awesome they are and why you should check out the Cookie Rookie for all your recipe needs!

So, one thing I've learned from cooking and having a blog from the past two years is that food presentation is not my strong point. I think I'm a fairly decent chef, but when it comes to make it look pretty, no way. So, since these recipes were modified from the Cookie Rookie, let's also admire her gorgeous food photography.

Ingredients

1 lb shrimp (about 50) cooked or uncooked, shelled, deveined

skewer sticks

3 tablespoons plain Greek yogurt

3 tablespoons chopped scallions

1 1/2 tablespoons sweet chili sauce

1/2-3/4 tablespoon sriracha sauce

Directions

If grilling, soak wooden skewers in water for a couple of minutes. Combine yogurt, onion, sweet chili sauce, and sriracha in a bowl and mix together. Set aside. Side note, DG and I like spicer food, so I actually used about 1 tablespoon of sriracha.

Place 5 shrimp on each skewer.

For raw shrimp: grill on each side for 2-3 minutes, until opaque and entirely cooked.

For pre-cooked shrimp: place shrimp skewers on a baking sheet and bake for at 350 degrees for 5-10 minutes. This is actually what we did. I bought pre-cooked, peeled, and deveined shrimp and this made it so easy to cook! Literally, took all of 20 minutes to make dinner.